BFM Abbaye de Saint Bon-Chien Grand Cru 2008 (Trousseau Barrel)

Formerly brewed at BFM (Brasserie des Franches-Montagnes)
Style: Sour Ale/Wild Ale
Saignelégier, Switzerland

Serve in Snifter, Tulip, Tumbler

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UPDATED: JUN 1, 2011 8/7/09 - 12.7 oz bottle, TR3. Hazy brown with bubbly edges. Nose is chardonnay, oak and caramel. Medium light with a mild tang. Taste is sour peach, lemon, wood, cherry and toffee. The sourness is nicely smoothed by the barrel aging; hints of sweetness. 6/1/11 - TR5. Nose is sour cherry skins, cheese, oak and white pepper. Taste is Granny Smiths, apricot, white grape juice, lemon zest and wood. Worked as a hot weather fruit ade.

[BCTC 09] Murky brown red color with no head or lacing on the glass. Aroma of wild yeast, wine grapes, cherries, vanilla oak, and dry wood. Taste of sour, dark fruit, red wine vinegar, vanilla oak, and a sour, dry, woody finish.

Would love a little more fizz here but otherwise a good oak, nut, and sour beer. Color is delicious and bright and deep red. Sour, funky nose. Flavor has some nice red fruits and the oakiness gives it an added depth. Cherry flavors up front that fade and are quickly drowned out by the wild yeast and sourness. I am surprised to see the alcohol content here because it is not apparent at all. I thought I was drinking a 5% typical sour. Really nice body here should have tipped me off though. Tasty and enjoyable.

Time to catch up before BCTC. Bottle at PilsnerPeter’s Spring Throwdown. Thank to everyone who brought great beer and ribs and pickles and everything! Orange res with no head. Woody sour cherry aroma. Sweet woody sour cherry with woody finish. Flat. Excellent flavor.

Oaky and sour but not over the top. A bit flat. Not super but the wood finish is especially nice. Bottle shared at RBSG 2009 grand tasting.

Bastardo! That will probably be my next username. So this Trousseau/Bastardo is used commonly in port, that’s freakin’ cool. The nose doesn’t exactly emit heavy notes of port or red grape - there is a balsamic vinegar and cherry character but that’s likely the yeast and malt and not this specific barrel. Low carbonation and little head formation, but thick and syrupy body is mildly tart with a medium to low level of acetic acid - woody, nutty, some caramel, some toast, and a mildly tannic French oak note that is complimentary rather than obstructive, which is generally the case with the bolder American oak. Overall it’s an interesting drink, and at 11% it comes across as a heavily acidic wine (an exotic wine, that is)... body + ABV works really well for this. I dig it.

Bottle Thanks to ditmier Pours out a dark brown with some red highs topped with almost no head. Aroma was very nice oak, lots of fruit some apples, cherries and some sweetness. Taste was nice a little sour some vanilla. caramel, and more of the oak. Very nice.

(375ml bottle) Minimal off-white head that competely vanishes, atop clear dark amber body. Aroma is medium sweet, oak, caramel, some vinous, sourness/acidity. Taste is moderately sweet, oak/vinous, some caramel, alcohol, grape. Medium body, low carbonation, some acidity, alcohol well contained.

Rich vanilla oak hides the 11% ABV quite well. Nice soft tartness in the form of a cherry/pluminess. Finish is a very soft ’fade out’.

Bottled. Orangy coloured. Unclear. Off white small head. Fruits, earth, berries and light sourness in the aroma. Flavour is fruity, sour, berreis, earth and spice. Quite complex and very balanced. Medium to full bodied. Has a grapy and acidic end.